Preparation

Garlicky Green Lentil East Indian Dal:

Heat oil in a large saucepan over medium heat. Add garlic and ChefMD seasonings; saute 3 minutes or just until garlic begins to turn golden at edges. Add lentils, broth, 1 cup water, salt and pepper. Bring to a boil over high heat. Reduce heat; simmer 30 to 35 minutes or until lentils are tender and most of liquid is absorbed.** Transfer 2 cups of the lentils to a bowl; set aside until cool then refrigerate up to 3 days for lentil burger lettuce wraps (recipe follows).

Top remaining lentils with yogurt and cilantro and serve as a side dish with fish or poultry.

**Note: If lentils absorb all of the liquid before becoming tender, stir in 1/2 cup additional water.

Combine lentils, cheese, oats, egg whites and ChefMD seasonings; mix well. Heat olive oil in a 12-inch nonstick skillet over medium heat until hot. Drop lentil mixture by rounded 1/2 cupsful in four mounds into skillet; press down to form 1/2-inch thick patties. Cook 5 minutes or until bottoms are golden brown. Turn; continue cooking 3 to 4 minutes or until heated through and bottoms are golden brown. Drizzle 1/2 teaspoon sesame oil over each burger; top each with 1 tablespoon yogurt and wrap in a lettuce leaf.

Substitutions

Brown lentils may replace the green, chicken broth may replace the vegetable broth and parsley may replace the cilantro.